Citrus-Blueberry Fish en Papillote
This gorgeous presentation of a healthy dish is worthy of company! Serve it with brown-rice pilaf and a baby-spinach salad.
- 1 tablespoon olive oil
- 1 onion, finely chopped
- 4 cloves garlic, minced
- 2 tablespoons lemon juice
- 2 tablespoons orange juice
- 1 teaspoon orange zest
- 4 (4-ounce) sole or mahi mahi fillets
- 1 cup blueberries
- 2 tablespoons blueberry jam
Preheat oven to 400ºF. Cut parchment paper into four large heart shapes measuring about 12″ × 18″. Fold hearts in half, open up, then set aside.
In small saucepan, heat olive oil over medium heat. Add onion and garlic; cook and stir for 4 minutes until crisp-tender.
Remove from heat and stir in lemon and orange juice along with orange zest.
Place one fillet at the center of each parchment heart, next to the fold. Divide onion mixture among fillets.
In small bowl, combine blueberries and blueberry jam and mix gently. Divide on top of onion mixture.
Fold one half of the parchment heart over the other. Crimp and fold the edges to seal. Place on cookie sheets. Bake for 18–23 minutes or until the bundles are puffed and the paper is browned.
Serve immediately, warning diners to be careful of the steam that will billow out when the packages are opened.
Fat: 5.18 grams
Saturated fat: 0.87 grams
Dietary fiber: 1.37 grams
Sodium: 116.46 mg
Cholesterol: 72.25 mg
This French term means “in parchment,” and as a cooking term it means food cooked while completely sealed in parchment paper. This method keeps the food moist and prevents overcooking, while sealing in the flavors. You can also use heavy-duty aluminum foil instead of parchment paper.